Aduki Bean Soup [macrobiotic]

[from the Cancer Prevention Diet by Michio Kuchi & Alex Jack, p. 468]

1-inch square of dried kombu (buy at Whole foods, in seaweed section)

1 cup aduki beans (I bought at Japanese grocery)

1 quart spring or filtered water

1 medium onion (I like sweet)

1/2 cup sliced carrots

1/4 to 1/2 teaspoon sea salt

shoyu (soy sauce) to taste (optional)

scallions or parsley

Soak kombu 5 minutes and slice. Wash beans, place in pot, and add water. Bring to a boil. Reduce the flameand simmer for 1 1/4 hours or until beans are 80 percent done. Remove cooked beans or use other pot. Put onion on the bottom, then carrots, then aduki beans, and kombu on top. add salt. Cook 20 to 25 minutes mor until vegetables are soft. At the very end, add shoyu to taste. Garnish with scallions or parsley and serve.